This slow cooker 5-ingredient rice pudding is the kind of quiet, comforting dessert many of us grew up with, just simplified for modern weeknights. You literally pour whole milk over raw white rice, add three pantry staples, and let the slow cooker do the work. Rice pudding has roots in many cuisines—from Latin American arroz con leche to British nursery puddings—and this version leans into that old-fashioned, Midwest potluck nostalgia: creamy, lightly sweet, and perfect warm or chilled.
Serve the rice pudding warm in small bowls with an extra sprinkle of cinnamon on top, or chill it in the refrigerator and serve it cold, where it thickens and becomes almost custard-like. It pairs nicely with fresh berries, sliced bananas, or a spoonful of jam if you want a bit of brightness. For a more indulgent dessert, add a dollop of whipped cream or a drizzle of caramel sauce. A cup of coffee or black tea alongside makes this feel like a cozy, end-of-day treat, but it’s also lovely as a simple brunch sweet next to eggs and toast.
Slow Cooker 5-Ingredient Rice PuddingServings: 6
Ingredients
1 cup raw medium- or long-grain white rice, rinsed
4 cups whole milk
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon, plus more for serving (optional)
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of butter or neutral oil to help prevent sticking (optional, but helpful for cleanup).
Rinse the raw white rice under cool running water until the water runs mostly clear, then drain well. This helps remove excess surface starch so the pudding is creamy rather than gluey.
Spread the drained raw rice evenly across the bottom of the slow cooker insert.
In a large measuring cup or bowl, whisk together the whole milk, granulated sugar, vanilla extract, and ground cinnamon until the sugar is mostly dissolved and the cinnamon is well dispersed.
Pour the milk mixture evenly over the raw rice in the slow cooker, making sure all the grains are submerged. This is the key step: you’re building the pudding by pouring whole milk directly over uncooked rice.
Cover the slow cooker with the lid and cook on LOW for 2 1/2 to 3 1/2 hours, or until the rice is very tender and the mixture has thickened but is still a bit loose. Slow cookers vary, so start checking around the 2 1/2-hour mark.
About halfway through the cooking time, quickly stir the mixture, scraping along the bottom and sides to prevent any sticking, then replace the lid and continue cooking. If your slow cooker runs hot, you can give it one more stir later on.
Once the rice is soft and the pudding is creamy, turn off the slow cooker. The pudding will continue to thicken as it cools, so if it looks slightly loose, that’s ideal.
Let the pudding sit, covered, for 15 to 20 minutes to set slightly before serving. If it becomes thicker than you like, stir in a splash or two of extra whole milk to loosen.
Serve warm, sprinkled with a little extra cinnamon if you like. For chilled rice pudding, transfer to a shallow container, press a piece of plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until cold.
Variations & Tips
For a richer version, replace 1 cup of the whole milk with half-and-half or evaporated milk, which gives the pudding a more custard-like texture. If you enjoy mix-ins, stir in 1/2 cup of raisins or golden raisins during the last 30 to 45 minutes of cooking so they plump without breaking down. A pinch of kosher salt (about 1/8 teaspoon) added with the sugar will quietly sharpen the flavors without making the pudding taste salty. To lean into different culinary traditions, swap the cinnamon for 1/2 teaspoon ground cardamom and a small piece of orange peel for a Middle Eastern-leaning profile, or add a stick of cinnamon and a strip of lemon zest (removing both before serving) for a more Spanish-style arroz con leche feel. If you prefer a looser, spoonable pudding even after chilling, whisk in a few extra tablespoons of milk just before serving. Leftovers keep well in the refrigerator for up to 3 days; the pudding will thicken as it sits, so plan on loosening it with additional milk when reheating gently on the stovetop or in the microwave.
